Title: Create a two-week meal plan to accommodate a client’s predetermined dietary constraints and preferences.
Course: Family and Human Services II (19999-II) > Section: Meeting Nutritional Needs and Managing Food

Creation should include

- listing appropriate foods
- organizing food options to meet dietary requirements
- compiling options into a two-week menu appropriate for a client’s dietary needs and preferences.

Process/Skill Questions:

Thinking

- What are the difficulties in assuring proper food-preparation techniques in a human services institution with multiple food handlers?
- How can human services professionals ensure proper food storage?
- What information is necessary to create a two-week menu appropriate for a client’s dietary needs?

Communication

- How can a human services organization communicate expected methods of food preparation to employees?
- How can a human services professional communicate special equipment needs to the employer?
- How do government agencies communicate sanitation regulations?

Leadership

- What responsibility do government agencies have in providing food preparation and handling training to human services professionals?
- Why is it important for human services workers to provide support to colleagues regarding sanitation practices?

Management

- Why is it important for human services management professionals to provide employees with guidance in methods of food preparation?
- What are some obstacles to acquiring special equipment used for food preparation, handling, and service?
- How can a kitchen manager in a human services organization ensure that food is stored and prepared according to guidelines?